ROASTED CARROT SOUP  

New: Feb 2025

2 lb carrots, washed, dried and cut into 1/2 inch coins

2 tablespoons olive oil

1 tablespoon garam masala

1 head garlic, cut in half

2 inch knob of fresh ginger, (14g) peeled and minced or 1 teaspoon ground ginger

2 medium white onions, cut into quarters and separated (to prevent burning)

6 cups chicken broth

2x 13.5 oz cans coconut milk, canned and full fat

juice of one lime or lemon

3/4 teaspoon sea salt

OPTIONAL

2 teaspoon turmeric

Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat

Instructions 

Preheat oven to 400℉ on convetion

On a large sheet pan prepared with a foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Add the garlic head, cut side down

Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.

Remove from oven and remove the skins from the garlic.

In a large blender, add the roasted vegetables including the garlic with the skins off, chicken broth, coconut milk, minced ginger, lime or lemon juice and the sea salt. If needed, do this in increments. 

Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. 

Add to large stockpot on the stove and simmer.

Taste and add salt and pepper to taste if necessary.

Originally from: https://jessicainthekitchen.com/roasted-carrot-soup-vegan-gluten-free-easy/#recipe